Beef Tripe, To Boil
From Cassell's dictionary of cookery, 1892
Serves 2
Onions should be boiled until tender.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 238. The excerpt below is the record exactly as published.
Beef Tripe, To Boil.— Cvit the tripe into small pieces and put into hot milk and water, equal parts, sufficient to cover it, and boil imtil tender, which will be in about two hom'S. Get ready some onion sauce, prepared as given below, and when the tripe is dished throw it over. Peel some onions and let them remain a few minutes in salted water ; then boil them till tender, changing the water when haK done. If Spanish onions are used it will not be neces- sary. Drain them thoroughly, chop them, and add to them some sauce composed of two ounces of butter, three-quarters of a pint of milk, and a tea-spoonfiil of flour. Put the onions to the butter and boil for a minute before adding to the tripe. Cost, about 8d. per pound. Beef Tripe, To Fricassee. — Stew gently in milk and water, two pounds of tripe
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Cook this with the app: pantry check, scaling, and the assistant.